I thought up this recipe when I needed to use up some apple cider—it was so good, it’s now a staple for company! I crush the nuts with a rolling pin, but chopping works fine, too.
—ELISABETH LARSEN PLEASANT GROVE, UT
PREP: 10 MIN. + MARINATING • BAKE: 25 MIN. + STANDING • MAKES: 4 SERVINGS
1 pork tenderloin (1 pound)
1 /2 cup apple cider or juice
1 teaspoon salt
1 /2 cup finely chopped pecans
1 /4 cup honey
2 tablespoons Dijon mustard
Salt to taste
1. Place pork in a large resealable plastic bag; add apple cider and 1 teaspoon salt. Seal bag and turn to coat. Refrigerate for 4 hours or overnight.
2. Preheat oven to 425°. Spread pecans on a plate. Drain the pork, discarding the marinade. In a small bowl, mix honey and mustard; rub over the pork. Roll the pork in pecans, patting to help nuts adhere.
3. Transfer to a greased 13x9-in. baking dish. Bake for 25-30 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Season with salt to taste.
PER SERVING 3 ounces cooked pork: 285 cal., 12g fat ( 2g sat. fat ) , 63mg chol., 817mg sod., 22g carb. ( 19g sugars, 1g fiber ) , 24g pro.